Economic Development
Corporation, received
a $25,000 Building
Communities Grant
from the state’s
Regional Economic
Development program.
The grant will support
the Shacksbury crew’s
expansion and relocation to a new tasting
room in the Kennedy
Brothers building in
Vergennes. And, adds
co-owner COLIN DAVIS,
it will help them buy a
brand-new apple press.
“The ACEDC is
fantastic at what they
do,” Davis continues.
“Without them, we
never would have
known about this grant,
let alone applied for it.”
Shacksbury lovers
will see the new apple
press in action when
the cider makers open
their doors in summer
2017.

11.23.16-11.30.16

globe. Last weekend, her
first pop-up featured
bites such as flashroasted calamari with
smashed fingerlings and
delicata squash tempura
with bacon and smokedapple compote.
Also on Tandem’s
winter schedule are
visiting-chef takeovers,
including a family-style
Eritrean/Ethiopian meal
by chef ALGANESH MICHAEL
and a Polish dinner from
well-known pierogi
maker LUIZA BLOOMBERG.
On December 2, a
Chocolate Walk holiday
event will feature more
than two dozen Vermont
craftspeople, and, on
December 23, Tandem
will host its first Lumen
Festival pig roast,
fronted by LUKE STONE of
CLOUD 9 CATERERS.
To keep track of the
goings-on, visit Savouré
Soda’s Facebook page
or join the Tandem
mailing list.

9/9/14 12:09 PM

SEVENDAYSVT.COM

for happenings such
as TANDEM NIGHT MARKET,
a Thursday evening
summer farmers market.
And it’s a production
kitchen for its owners,
craft soda maker JESS
MESSER of SAVOURÉ SODA,
JAM AND PICKLE and
caterer LAUREN GAMMON of
NOMADIC CHEF CATERING.
Gammon and Messer
aren’t hibernating
this winter — instead,
they’re organizing a
wealth of events to busy
the community through
the holidays and into
the New Year. “The
Vermont craft-food
scene and its viability is
endlessly fascinating to
me,” says Messer, “both
as intellectual exercise
and a real-world
enterprise.” The point
of Tandem, she says, is
to highlight small-scale
local producers in a
malleable communal
space.
Gammon recently
launched the sequel
to her popular winter
2016 series of pop-up
dinners. One night a
month, from November
through May, she’ll
provide a six-course
tasting menu focusing
on one region of the